Salmon Sandwich Recipe

Name: Salmon Sandwich
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons finely chopped red onion; 2 tablespoons fresh lime juice; Grated zest of half a lime; Kosher salt and freshly ground black pepper; 1/4 cup, plus 2 tablespoons, mayonnaise; 15 ounces canned skinless, boneless salmon, drained and broken into pieces; 1/4 cup finely chopped celery; 1 tablespoon capers; 1 tablespoon chopped chives; 10 slices white bread; 2 1/2 tablespoons butter, softened

Servings: persons

3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Grated zest of half a lime
Kosher salt and freshly ground black pepper
1/4 cup, plus 2 tablespoons, mayonnaise
15 ounces canned skinless, boneless salmon, drained and broken into pieces
1/4 cup finely chopped celery
1 tablespoon capers
1 tablespoon chopped chives
10 slices white bread
2 1/2 tablespoons butter, softened

1
In a large bowl, combine the red onion, lime juice and zest and a pinch of salt and pepper.
2
Let sit for 5 minutes.
3
Whisk in the mayonnaise; then fold in the salmon, celery, capers and chives.
4
Season to taste with salt and pepper.
5
Butter each slice of bread on one side.
6
Place a large nonstick or cast-iron skillet over medium-high heat.
7
Toast the bread, butter side down, until browned.
8
Spread the salmon salad on the untoasted side of half the slices.
9
Top with the other slices, buttered side up.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons finely chopped red onion, 2 tablespoons fresh lime juice, Grated zest of half a lime, Kosher salt and freshly ground black pepper, and more.

Yes, Salmon Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Sandwich

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